Quick Red Prince Apple and Chicken Bake
This quick, and easy to prepare, weeknight meal is delicious served with aromatic basmati rice to soak up the amazing au jus from the pan. Chicken lends itself well to a fruit pairing, and combined with the Red Prince Apple creates a dish somewhat akin to the classic favourite Coq Au Vin.
4 – Medium Red Prince apples, chopped in ½ inch chunks [approx. 4 cups or 1000 mL]
4 – Large Chicken Legs, skin on, separated into thighs and drumsticks
1 cup (250 mL) – Dry White Wine
1 tbsp (15 mL) – Canola Oil
1 – Large garlic clove, minced
1 cup (250 mL) – Sweet onion diced
1 lb. – Fresh White Button Mushrooms
1 – Bay leaf
1 tbsp (15 mL) – Chopped fresh thyme
1 cup (250 mL) – Chicken stock
1 tsp (5 mL) – Cornstarch
PER SERVING: 258 calories, 11.6 g fat, 3.3 g sat. fat, 0.1 g trans fat, 102 mg sodium, 16 g carbohydrates, 2 g fibre, 11 g sugar, 18 g protein.
Makes 4 – 6 servings
Pre-heat oven to 400° F. (200° C.)
In a sauté pan, sear chicken pieces in 1 tbsp (15ml) of canola oil till golden brown.
Place chicken pieces in a greased roasting pan. In the sauté pan, heat 1 tbsp (15ml) canola oil and sauté garlic, onions, mushrooms and apple chunks until softened and slightly browned.
Deglaze pan with white wine and simmer till reduced to half volume.
Add bay leaf, thyme and chicken stock to sauté pan and mix well.
Pour ingredients over chicken in roasting pan and place in oven, uncovered, for 20 -25 minutes or until chicken skin is golden and crispy, basting once half way through with pan juices. Remove chicken to a serving platter.
Chef’s Tip: To thicken pan juices, place au jus in a sauce pan with 1 tsp (5ml) of cornstarch blended into a paste with 2 tbsp (30ml) water. Place on medium high heat till jus is the consistency of light gravy.
Serve chicken with Basmati Rice or roasted potatoes and your favourite green vegetable.